Mousseline au Chocolat

Mousseline Au Chocolat
Recipe by Julia Child **

French food is just as much about technique as it is about great ingredients.....and in the case of Mousseline Au Chocolat, it also requires one strong whisking arm. Chocolate mousse is one of my favourite desserts. I love its luscious feel in my mouth as the chocolate melts slowly on the tongue. Perfection.

Julia said "Among all the recipes for chocolate mousse this is one of the best, we think; it uses egg yolks, sugar, and butter, and instead of cream, beaten egg whites."* And, beat eggs you will! This is a great workout for your upper arms and it will justify the calories of this amazing dessert later. ;) Bon Appetit!

Makes 6 servings

4 egg yolks
3/4 cup instant sugar (very finely granulated)
1/4 cup orange liqueur
6 ounces or squares semi-sweet baking chocolate
4 tablespoons strong  coffee
6 ounces or 1/2 sticks softened unsalted butter
1/4 cup finely diced, glazed orange peel (optional)
4 egg whites
pinch salt
1 tablespoon sugar

1/2 cup whipping cream, whipped until stiff with a pinch of sugar and a drop of vanilla.
Cocoa powder for dusting

1. Beat the egg yolks and sugar together until mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in the orange liqueur.

2. Then set mixing bowl over the not­ quite simmering water and continue beating for 3 to 4 minutes until the mixture is foamy and too hot for your finger.

3. Then beat over cold water for 3 to 4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise.

4. Melt chocolate with coffee over hot water. Remove from heat and beat in the butter a bit at a time, to make a smooth cream.Beat the chocolate into the egg yolks and sugar, then beat in the optional orange peel.

5. Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. Stir one fourth of the egg whites into the chocolate mixture. Fold ín the rest.

6. Turn into serving dish, dessert cups, or petits pots. Refrigerate for at least 2 hours or overnight.

7. I decorated the top of the mousse with lightly sweetened whipped cream with a touch of vanilla. A little dusting of cocoa powder completes this delicious dessert.

* Keep in mind that this recipe uses raw eggs so be careful if you're pregnant or have other health restrictions.

**Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.


    Jo said...

    Not sure why you can't use an electric whisk to do this? Sounds delicious.

    Mary Bergfeld said...

    This is a wonderful recipe. I made it years ago. Thanks for the reminder. Have a great day. Blessings...Mary

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